Mustard Roasted Fish

2 tablespoons minced shallots (just use onions if you don't have shallots)

2 teaspoons drained and rinsed capers

salt and pepper

Go catch a fish and fillet it. Remove as many bones as you can. If you can't, well, just eat around them.

Preheat oven to 425 degrees.

Line a baking pan with parchment paper. Place the fish on the parchment paper and sprinkle with salt and pepper. (You don't have to use parchment paper, it makes clean-up easy, though. If you don't use it, lightly grease your pan first so the fish doesn't stick.)

Combine the yogurt, mustard, shallots, capers, 1/2 tsp salt and 1/4 tsp pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes depending on the thickness of the fish, until it's barely done. The fish will flake apart easily at the thickest part when it's done. Be sure not to overcook it!

Serve hot or at room temperature.

I usually serve this along with some roasted veggies. As long as you have the oven on, anyway, you might as well roast veggies. Try cauliflower, slices of cabbage, asparagus, really anything.

Toss the veggies in olive oil and spread them out on a pan. Bake for about 15-20 minutes before you put the fish in the oven. Sprinkle with salt and pepper when the veggies come out of the oven.